Carrot Noodle Stir-Fry - olive oil

Method

• 1. Heat half of the oil in a small skillet over medium-high heat.
• 2. While the oil and the skillet are heating, cut the broccoli into bite-sized florets. When the oil is hot add the broccoli to the skillet. Stir the broccoli until it is coated with oil and bright green. Add the water to the skillet (be careful, it may splash/steam), reduce the heat to medium and cover. Let the broccoli simmer until it is tender, about 5 minutes.
• 3. While the broccoli is simmering prepare the carrots noodles. First, peel the outer skin layer off of the carrots and discard it. Using the same vegetable peeler, continue to peel along the entire length of the carrots to make long noodle shapes. Once the carrot is down to the small stub you are holding onto use a knife to cut it up into small pieces.
• 4. When the broccoli is tender move it to a plate and drain any extra water out of the skillet. Add the other half of the oil to the skillet and bump the heat back up to medium-high.
• 5. When the oil is hot add the carrot noodles. Stir to coat them with oil. Continue to cook for about 3-4 minutes, stirring often. The noodles will go from firm to softer, and be brighter in color. Once the noodles have softened add the amino acids and chili garlic paste. Stir to combine. Add the broccoli back into the skillet and cook for just a minute more to heat up the broccoli.
• 6. Serve hot.